POPS & MIMI

Firecracker Enchiladas

Ingredients:

1 pounds, ground beef
1/2 large onion, chopped
1 tablespoons chili powder
1 teaspoons ground cumin
1/2 teaspoon salt
About 8 ozs. can ranch-style beans
3 corn tortillas
¾ cups shredded Jack cheese
¾ cups shredded Cheddar cheese
1/2 (10-ounce can) diced tomatoes and green chilies 1/2 (10 3/4 ounce) can cream of mushroom soup, undiluted
I added 1 ear fresh corn, ½ a red sweet pepper & cilantro.

Directions:
Cook the ground beef, onion, red pepper & corn in a large skillet until meat is brown and onion is
tender; drain well.

Add chili powder, cumin, and salt; stir well. Cook meat mixture over low heat 10 minutes.

Spoon meat mixture into a 13- x 9- x 2-inch baking pan.

Layer beans, tortillas, and cheese over meat mixture.

Pour tomatoes with liquid over cheese.

Spread soup over top of casserole. Cover baking pan; optional refrigerate overnight.

Bake, uncovered, at 350° for 1 hour. Let sit for 10 minutes before serving.

Plop with a blob of sour cream if you dare = yum-yum….

Yield 4 to 5 servings.